Falafel Recipe
Published Nov 10, 2025
Authentic falafel recipe made with chickpeas and blended with fresh parsley, cilantro, garlic, onion, and Middle Eastern spices, fried until extra crispy.
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My falafel recipe is more than just a list of ingredients and how-to steps; it’s a century-old recipe. This authentic falafel recipe has been passed down through my Lebanese family over several generations; it embodies the flavors that define my Middle Eastern heritage. Making homemade falafel is really like taking a journey back in time. The process, from soaking the chickpeas to blending them into a thick paste with herbs and spices, is done with patience and care, back when food wasn’t packaged for convenience but made from scratch.
How to Make Falafel Batter
These step-by-step photos show how to make homemade falafel, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Falafel Recipe
Add soaked chickpeas and salt to a food processor bowl
Blend the falafel batter into a a thick paste
How to Make Crispy Falafel Balls
Just a heads up, the oil might pop a bit when the falafel goes in. To stay safe, ease them into the oil and keep your hands and face away from the pot.
Start by portioning out the falafel batter into balls
Use a spoon to safely lower the falafel into the hot oil
Fry the falafel balls in batches without overcrowding the pot
Finish frying the falafel until golden and crisp
Watch The Full Video Tutorial For Help
Please note that this recipe video for falafel is from the original recipe, and has only slightly changed to use more garlic.
Falafel Recipe
Video
Ingredients
- 1 pound dry uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil for frying
- Tahini sauce
Instructions
- Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
- Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Baking instructions:
- Preheat the oven to 375°F. Place each ball on a parchment-lined baking sheet, leaving about 1/2in of space between them. Spray them with cooking spray.
- Bake for about 25-30 minutes, turning them halfway through to ensure they get crispy on all sides.
- The falafels are done when they are golden brown and crispy on the outside. If you prefer them extra crispy, you can leave them in for a few additional minutes, watching closely to ensure they don’t burn.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tips for Making the Best Authentic Falafel
- Allow time for the mixture to set in the fridge. This time helps the ingredients bind well together and also helps the flavor develop in the mixture; so don’t skip the resting time in the fridge.
- Make sure the patties hold well together before frying. The mixture should feel moist and paste-like, but not too wet. It should feel compact before dropping it in the oil. If it’s not, you may need to pulse it more in the food processor until it comes together.
- Use a high smoke point oil for frying. Some olive oils may work for this depending on their smoke point. But to be safe, use an oil meant for deep frying like grapeseed oil, sunflower oil or canola oil.
What to Serve With Falafel
- With falafel sauce Tahini Sauce, hummus or garlic sauce.
- As a sandwich or wrap, stuffed in a pita with tomatoes, pickles, onions, parsley and sauce.
- On top of a salad, such as
Freezing Falafel Mix
Freezing your falafel mix is a great way to have a quick meal prep solution on hand. It’s simple and you’ll thank yourself on those busy days when you need a meal quickly. Here’s how to do it:
- Prepare the Falafel Mix: Follow the falafel recipe up until the point where you would add the baking powder. Make sure your mix is well combined and ready to go.
- Portion the Mix: If you have a specific meal size in mind, portion your mix accordingly. This could be the amount you’d need for one family dinner or single servings, depending on your needs.
- Packaging: Lay out a freezer-safe zip-top bag and spoon the falafel mix into it. Flatten the mix in the bag, pushing out as much air as possible before sealing. This not only saves space but also makes it easier to break off just what you need later.
- Labeling: Don’t forget to label the bag with the date and contents. Falafel mix can be frozen for up to 3 months.
- Freezing: Place the bag flat in the freezer. If you’ve divided the mix into portions, you can freeze them separately, or you can freeze the mix as one flat block and break off pieces as needed.
- Cooking from Frozen: When you’re ready to cook, you can thaw the mix in the fridge overnight, or if you’ve frozen it flat and thin enough, you might be able to thaw at room temp in just a couple of hours. Just add the baking powder, mix, shape and fry per the recipe’s instructions below.
By freezing your falafel mix, you’re setting yourself up for an easy and delicious meal that can be cooked up with no fuss. Plus, it’s a great way to keep the mix fresh and reduce food waste.
Frequently asked questions
Because there are minimal ingredients in this homemade falafel recipe, the herbs make up a big roll in the texture and flavor. I do not recommend substituting with dried herbs.
You can use a thermometer to check that the oil is around 350°F/175°C. Without a thermometer, drop a small piece of the mixture into the oil. If it sizzles immediately without burning, the oil is ready.
Yes, you can use a potato masher or a fork, but it will require more effort to achieve the fine texture needed. The mixture should not have large chunks, or it will not hold together well.
Falafel can fall apart if the mixture is too wet or hasn’t been processed enough to create the right consistency. Ensure that your chickpeas are well ground and that the mixture holds together when pressed. It’s important to dry the chickpeas really well after soaking.
More Middle Eastern Recipes
- Chicken Shawarma Salad
- Kibbeh
- Beef Shawarma
- Shawarma Pita Pizza
- Chicken Shish Tawook
- Zaatar Manakeesh
- Ful Medames
- Mujadara Hamra
- Ejjeh {Lebanese Omelette}
This falafel recipe was originally published July 30, 2019 and has recently been updated with new photography and step-by-step collage to better help make the recipe.
Comments
How many balls did 18 servings make?
It makes about 18 falafel balls; one ball is a serving.
I love falafel and have been wanting to make it at home. These are excellent! I have made them a few times now and they always turn out great. I do add a bit more garlic but only because I love it.
Yay, so happy you like it!! Thanks!
I love falafel, and this recipe and tutorial was so easy to follow. The falafel were tender on the inside and crispy on the outside. So good!๐
Yay!! So happy you loved it!
This recipe is so yummy, thank you for sharing. Itโs my first time making it and boy did they come out tasty. Wish I couldโve shared a pic of them. Also made the tahini sauce, after the tasting I added a little bit more lemon juice – other than that made it to recipe. I used canola oil to fry them. Oh, I began searching for recipes after ordering them out at Redding Station in Philadelphia and a restaurant in south Jersey- $7.50 for 4 and 14.99 for 3 pieces respectively.
So glad you loved it, Kimberly!! Thank you so much!
Very authentic
Thanks, Joan! So glad you liked it!
Hi! New subscriber here and LOVE what I see! Canโt wait to start cooking. Can I used canned chickpeas for this recipe, and if so, how many cups/cans?
Hi there! I donโt recommend using canned chickpeas, the texture won’t be right. Itโs best to use dried chickpeas and soak them overnight. Enjoy!!
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